Lasagna (Real Italian Recipe)

 

Recipe coming from Laura Lai ☺

ChezTeddy Tip: I always do a double portion and freeze one lasagna.

To make sure that the second lasagna tastes just as good as the first one, mind this:

1. Don't put cheese on top, before you freeze it! Put the cheese, freshly grated on top before you put it (unfrozen) into the oven.
2. Freeze wrapped airtight in clingfilm, take care that there's as little as possible air between the lasagna and the film (push the film).
3. Don't take the lasagna out of the freezer and throw it into the oven. Take it out one day in advance and put it into the fridge. Let it thaw slowly.
4. After grating the cheese on top, put the lasagne into the not pre-heated oven and bake it at 160℃. After half an hour you can turn the heat to 200℃ erhöhen, depending on the browning of the cheese.

Attention! This will take over 3 hours to prepare!

Green salad goes well with this.

Preparation You'll need: A medium sized, or large (for 2x lasagna) pot A small pot Medium sized casserole dish Mine has the width and length to fit one pasta noodle.
Ingredients for the tomato sauce (for 2 persons) For an additional portion to freeze, double the ingredients 250 grams minced meat (beef) ½ onion (medium sized) 1 large thai chili, if you feel like it (I do) 1 small carrot ½ to 1 celery stalk A slug of white wine - for the sauce, not to drink (ᵔᴥᵔ) 1 Tetra Pak sieved tomatoes (500 mL) ½ tea spoon salt, a bit ground pepper ½ rosmary twig
Ingredients for the bechamel (for 2 persons) For an additional portion to freeze, double the ingredients 30 g butter 30 g flour 300 mL milk A bit salt and nutmeg
Other ingredients If an additional portion will be frozen, you don't have to double the cheese. The cheese for the frozen Lasagne mußt be bought when that one goes into the oven. 6 or 7 lasagna noodles 50 grams grated Emmentaler or Gruyère cheese, and 50 grams grated Parmesan cheese Green salad, if you feel like it.
Cooking the tomato sauce Fine dice the onion, carrot, celery (and the chili if you want) and sweat them in hot oil in the medium/large pot for a few minutes. Add the minced meat and fry on medium to high heat until the meat starts to stick to the pot and turn brown. Only then add the slug of white wine, the sieved tomatoes, ½-¾ tsp salt, some pepper and Rosemary (chopped). Let it simmer on low heat for up to two hours. With the Bechamel you could start a quarter or half an hour before the two hours are over.
Cooking the bechamel Take the 300 ml milk out of the fridge a bit earlier, so that it is not so cold. Melt 30 g butter in small pieces (medium-low heat). Slowly add 30 g flour while stirring. Stir until smooth. Slowly add the milk and let it cook for 20 to 25 minutes on high heat (level 4/5 or maybe 5/5) while continuously stirring. Or you've got a Saucier (see picture) and do it the easy way. Same procedure, but not having to stir yourself. Season with salt and nutmeg.
Putting everything together Preheat the oven to 160℃. Take the casserole and put a thin layer of tomato sauce on the bottom, place a lasagna pasta on top, then do one layer of bechamel, add another pasta. Keep doing that until the stuff is used up, or the dish is full ツ. Finally grate plenty of Parmesan and Emmentaler/Gruyère cheese on top and put it in the oven. After 20 minutes you may turn the heat up to 200, if the cheese isn't getting brown.